Disclosure: These Steak Fajita Kabobs are brought to you in partnership with Towneplace Suites. All thoughts and opinions are my own.
Whether at home or traveling, fire up the grill this summer and make these easy Steak Fajita Kabobs; perfect for entertaining or relaxing poolside.
Y’all! Can you believe that this weekend is Memorial Day weekend? For many this weekend is the start of summer and the weekend will be filled with travel, lounging by the pool and firing up the grill to make burgers, hot dogs and maybe some grilled Steak Fajita Kabobs!
I’m sure by now you are tired of hearing about how excited I am for summer, but I just can’t help but shout it from the rooftops. I LOVE summer and all that it has to offer; but I think one of the main reasons I love summer, is because it has always been the one time of year we travel. Yes, summer wouldn’t be complete without a road trip or two and a much-needed vacation!
As I’ve traveled more and more for both for work and for pleasure, there are several things that are a must for me when traveling. One thing that is a must is staying somewhere with a kitchen. After staying at a Towneplace Suites by Marriot a couple of years ago while on a business trip, I immediately fell in love with this feature because it was so convenient having a fridge and kitchen stocked with cooking equipment and utensils to prepare meals right in my hotel room. Not only was it nice to be able to have the foods that I prefer conveniently in my hotel room, I’ve learned that staying at a hotel with a kitchen saves a lot of money when traveling and helps us not overindulge, as we don’t have to eat out every meal.
Not only does Towneplace Suites “get” the convenience and affordability factor that having a kitchenette in their hotel rooms adds to your travel experience, they recently partnered with Weber Grills and will now have gas grills at all their Towneplace Suites locations, conveniently located next to the pool. Not only is traveling a must for summer, but we LOVE grilling out and lounging by the pool, so having access to a grill while vacationing is perfect!
I recently got to check out the new Weber grills at a summer/grilling month (Flip the Grill) kickoff party hosted at Towneplace Suites’ 300th location in Texas. Not only was this a fun event to preview the new grilling set up, there were plenty of delicious grilled eats and cocktails (like grilled avocado with a crab salad, grilled sangria and smoked margaritas with charcoal salt rim; I know, genius, right!?!), a s’mores bar, a DIY build your own meat seasoning bar, live music, barbecue sauce art by Jesse Bearden (super impressive) and even a “chopped” style grill off between two Texas chefs, Chef Evan LeRoy of LeRoy and Lewis and Chef Sonya Cote of Eden East and Hillside Farmacy. After the event, I left even more amped for summer and our upcoming travels and especially excited for summer grilling!
Inspired by the event, I’ve been grilling several times a week and these flavorful and easy Steak Fajita Kabobs are a regular favorite (I mean, hello, fajitas are ALWAYS a favorite!). To keep the prep time down, I use sirloin steak (instead of the traditional skirt or flank steak used for steak fajitas), so you don’t have to marinate for long, if at all. And while I made these grilled steak fajitas into kabobs for easy eating poolside, you could simply grill the meat and vegetables whole and then dice after allowing the meat to rest, and skip the skewering part all together.
Helpful Tips and Information:
Time Saving Tip: While I used a quick steak marinade and chopped my own vegetables for these Steak Fajita Kabobs, many grocery stores sell already skewered vegetable kabobs in the prepared foods section of the produce department. You can also usually find pre-packaged marinated steak or chicken fajita meat in most grocery store’s meat departs. While buying the meat and veggies already marinated or skewered may cost a little bit more than doing it yourself, it is a huge time saver.
– If using wooden skewers, always soak skewers (fully submerged in water) for 15-20 minutes before grilling so that they don’t catch fire during the grilling process.
– When making kabobs, make sure the meat and vegetables are pushed close together, but not crammed, on the skewer, as this will result in more juicy and flavorful meat.
– Avoid moving your meat around too much on the grill. In general, you only want to flip your meat or skewers once and never press down on the meat, especially burgers, as this releases all their natural juices and will result in dried out meat.
Travel Tip: Towneplace Suites makes using the grills at their hotels super easy and convenient and provides guests (free of charge) a grilling kit which includes an apron, oven mitts, grilling tools (spatula, fork, tongs), and a bunch of Weber spices. Just ask for the kit when you check in and run to the store to get your favorite things to throw on the grill!
If you like these Grilled Steak Fajita Kabobs, then you’ll love these other grilling recipes:
Grilled Sangria and Grilled Avocado with Crab and Jalapeno Stuffing (both pictured above)
Grilled Chicken Caesar Salad
Grilled Cantaloupe with Ancho Date Sauce
Grilled Lamb Shoulder Chops with Mint Chimichurri
Spicy Grilled Hot Dogs with Bacon Corn Relish
Do you have summer travel plans? Please share in the comments below!
- 12 wooden skewers
- 1 ½-2 pounds sirloin steak,, cut into 1-inch cubes
- 3 tablespoons canola oil,, divided
- 2 tablespoons lime juice
- 1 ½ tablespoons fajita or carne asada seasoning,, divided
- 2-3 medium jalapenos
- 1 large red onion
- 1 large red bell pepper
- 1 large green bell pepper
- 1 large yellow bell pepper
- 1 large orange bell pepper
- For serving, (if desired):
- 2-3 large Haas avocados
- 10-12 flour tortillas
- Soak wooden skewers in water for 15-20 minutes.
- Meanwhile, place cubed steak in a large bowl. Pour 2 tablespoons oil, lime juice and 1 tablespoon fajita seasoning over steak. Use tongs to toss to combine. Set aside to marinate for 10-15 minutes.
- While steak is marinating, cut jalapenos, onion and bell peppers into 1-inch pieces. Place cut vegetables in a large bowl and drizzle with remaining 1 tablespoon oil. Sprinkle remaining ½ tablespoon fajita seasoning over vegetables and toss to combine.
- Starting with the marinated steak, thread one piece of steak onto a soaked skewer. Top steak with 3-4 pieces of vegetables. Keep adding meat and vegetables to the skewer until approximately half the skewer is full.
- Repeat skewering process until all the meat and vegetables have been used.
- Preheat grill to medium-high heat. Add prepared skewers and grill, turning once, until steak is cooked medium rare and vegetables are tender and slightly charred, about 3-4 minutes per side.
- Once steak fajita kabobs are grilled, remove from heat and set aside to rest for 2-3 minutes before serving.
- While steak fajita kabobs are resting, grill avocado halves, tortillas and limes, if desired. Grill approximately 30 seconds per side for tortillas and limes and 2-3 minutes for each avocado half.
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g
Disclosure: This post was sponsored by Towneplace Suites. All thoughts and opinions are my own. Because of sponsors like Towneplace Suites. I am able to continue to bring you all the content I feature here. Thank you for supporting me and the companies I partner with. For more information about how I partner with brands, see my privacy and disclosure policy.